Oregano Beef Loaded Fries

While the fries are baking, thinly slice 1/2 the red onion and finely chop the remaining onion (this will be used in step 4!). In a small bowl, add the vinegar and a generous pinch of salt and sugar. Scrunch the sliced onion in your hands, then add to the pickling liquid with just enough water to cover the onion. Stir to coat and set aside until serving.

Finely chop the garlic. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook 1/2 the garlic until fragrant, 1 minute. Transfer the garlic oil to a second small bowl, then crumble in the cheese and stir with a fork to combine. Season to taste and set aside.

When the fries have 10 minutes cook time remaining, grate the carrot. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the remaining onion until slightly softened, 2-3 minutes. Add the carrot and beef mince and cook, breaking it up with a spoon until just browned, 4-5 minutes. Add the tomato paste (see ingredients), remaining dried oregano and remaining garlic and cook until fragrant, 1 minute. Add the water and beef-style stock powder and cook until slightly reduced, 1-2 minutes. Season with salt and pepper.

While the beef is cooking, roughly chop the tomato, cucumber and parsley leaves. In a medium bowl, combine the tomato, cucumber, parsley and a drizzle of olive oil. Season with salt and pepper and toss to coat.